Marianne Recipe Reviews (Pg. 17) - Allrecipes.com (10848063)

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Christine's Meat Loaf

Reviewed: Dec. 11, 2012
I made this recipe according to the directions with the exception of needing to add more of the Progresso Italian bread crumbs (almost half a cup more). I probably added more yellow mustard, too--like a big squirt. The next time I make this I'll puree the vegetable soup because I didn't like seeing the little chunks of veggies in the meat (I know, I'm just so picky!). This will make great sandwiches for our lunch today. Thanks for the recipe.
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Turkey Cream Cheese Enchiladas

Reviewed: Dec. 6, 2012
We really liked the filling on these enchiladas! I did think it could have used a little more spiciness to it, but hubby was just fine with that. I used flour tortillas because that's what I had on hand, and I didn't have a green pepper. I did have some diced green chilis handy, so I added that to the filling. I wanted a little more "stuff" on the top of these. I don't think the use of all three -- the cream cheese, sour cream, and heavy cream -- was totally necessary, so if you were short of one you could make it up with the other two. All in all, served with a little salsa on the side, these made a very satisfying meal! Thank you for the recipe!
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Four Seasons Enchiladas

Reviewed: Dec. 6, 2012
The one thing I really liked a lot about this recipe is the use of beans and salsa over the top! This allowed for the spicy flavor of the jalapeno beans and the medium-hot salsa to counteract the mellow creaminess of the insides of this enchilada. For people who eat a lot of south-of-the-border foods, this is an easy recipe for using up leftovers because these are ingredients you probably have on hand. Thanks for the inspiration!
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Brown Sugar Smokies

Reviewed: Dec. 5, 2012
I have bacon and little smokies on my shopping list again today! I want more of these little packages of yumminess! I recently took some of these to a gathering I attended, and they disappeared quickly. You probably really do need to make double what you think you'll need! I did put these on a little rack so they wouldn't be swimming in bacon grease, and I was very liberal with the brown sugar. They are really good at room temperature. Yum!
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Pear and Blue Cheese Pastry Triangles

Reviewed: Dec. 5, 2012
I made this recipe for a recent gathering, following the directions for puff pastry for half of them, and the other half I put into mini phyllo cups. I did put a dash of balsamic vinegar on the top of the blue cheese topping. While these were good, they weren't sensational in my opinion. I think I wanted more pear and more blue cheese. I think that how others made them by folding over the triangle and sealing them but in a bigger size would be better for my tastes.
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Honey Roasted Almonds

Reviewed: Dec. 5, 2012
These almonds are delicious, just as I suspected they'd be. The only change I made was to use lemon olive oil in place of the almond oil. These will satisfy my sweet tooth along with giving me some nutrition! I could also see adding a little cayenne to this mix for an interesting twist. Thanks for the recipe, Behr!
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Baked Pork Chops I

Reviewed: Dec. 5, 2012
My hubby was wanting a main dish that resembled something from our past, and this fit the bill. I did brine the pork chops in water, sugar, salt, rosemary, and thyme four hours before baking them. I also added mushrooms to the sauce but left out the milk. Otherwise, the recipe was the same (not really big changes). The breading stayed on the pork chops perfectly, and they were tender and deliciously done in an hour from start to finish. He especially thanks you for our meal!
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Bourbon and Molasses-Glazed Turkey Breast

Reviewed: Dec. 4, 2012
I love all these ingredients individually, so this was a fun recipe to make. I did two things differently, however, out of need. I couldn't find blackstrap molasses at one store, so I used the Grandma's Original Molasses which has more sugar in it. Because of that, I cooked my 2.5 lb bone-in turkey breast at 425 so it wouldn't burn. It took an hour for it to get done. I had almost a cup of the marinade left, so I do think it would be possible to get by with less of that (don't want to waste my Jack Daniel's)--even half the amount. I'll find some useful way to use up the marinade! The marinade gets all nice and carmelized in the bottom of the pan from the basting process. I would make this again, but not for Thanksgiving unless it accompanied a traditional turkey! Thanks for the recipe, 360!
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Graham Cracker Crust

Reviewed: Nov. 25, 2012
This is how I usually make my graham cracker crust, though I do add a little less sugar---about 3 tablespoons. I do not like the box of already crushed crumbs but rather the more uneven type that you get when you use the rolling pin with the crackers in a baggie. If I'm using Honey Maid brand, I use a packet and sometimes even add just a few more crackers so I have a thicker crust. I do put it in a 350 degree oven for about five minutes to let the butter and crumbs come together. Love this crust!
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Peanut Butter and Honey Balls

Reviewed: Nov. 23, 2012
I'm going to give this a rating from my granddaughters. My suggestion on this is to have the peanut butter at room temperature before adding the honey and milk powder and then refrigerate it before making it into balls and rolling in the graham cracker crumbs. I do prefer rolling my cracker crumbs from the crackers instead of buying the box of cracker crumbs--it just tastes better to me. As with so many recipes where you roll something in crumbs, these didn't use all the crumbs called for, so you could go way short and then add as needed. I refrigerated them afterwards to keep them firm enough to handle. I did not use the raisins, but I could possibly try a little piece of banana in the middle of them next time, since the girls do like that combo. These are something easy to make for a sweet but fairly healthy snack. Thanks for the recipe!
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Chicken Ranch Dijon

Reviewed: Nov. 19, 2012
My hubby liked this a lot! I made it with the exact ingredients but in a little different proportion plus a little olive oil to mix with the butter when cooking the chicken.. I used a Costco packet of boneless skinless chicken breasts, a mix of 4 tablespoons of ranch dressing and 2 tablespoons of Dijon, and all the wine. It was very easy to put together and very easy to serve. He thanks you very much for the recipe!
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Sugar Cookie Icing

Reviewed: Nov. 17, 2012
I have made up this recipe countless times and realized today that I've never reviewed it! Depending on the project that I have going, it could take a little more milk or a little more corn syrup to get the right consistency, but that's always such an easy fix. I am trying to compare the results of this with the results of the Sugar Cookie Glaze (milk vs water), and next I'll have to compare the results side by side. This is easy to work with and always produces a wonderful result!
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Sugar Cookie Glaze

Reviewed: Nov. 17, 2012
I glazed my leaf-shaped sugar cookies in a tri-color look following the directions suggested by Larkspur. I made up a batch and a half of the glaze, divided it into three portions, gave each one a color, and then put them on a plate side by side. I dipped each cookie into the colors, kind of mooshing them around a little to get the colors to run together. It worked perfectly! To get the veins, I then added all the colors together, added brown coloring to that, and used a toothpick to work that down the center and to the sides of the leaves. I was very happy with my results. BTW, I did have to add a little more corn syrup and water as I went along--just little dabs--to keep the right consistency of the glaze. It's pretty easy to get whatever consistency you need for your project! Thanks for a good recipe!
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Tangy Sweet Potato Fries

Reviewed: Nov. 12, 2012
I'm rating this for my hubby. He loved these. If you have problems with them sticking, just bake them on parchment paper! That solves the problem. I made him just one small sweet potato cut in medallion slices. Rather than measure out the adjustments in exact proportions, I just used all the ingredients to eye but following the directions as written. He loved them and wants them again! Thanks for the recipe!
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Pumpkin Bread IV

Reviewed: Nov. 10, 2012
This will now be my favorite of all the pumpkin breads! I made only half a recipe which resulted in two breads--one 9x5 and one 4x8. The one change I made in the recipe was to use 1/2 cup applesauce and 1/4 cup oil instead of the 3/4 cup oil, and everything else was the same. This was gobbled up by my family!
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Cilantro Jalapeno Pesto with Lime

Reviewed: Nov. 9, 2012
I love this stuff! My only caution would be that the amount of jalapeno depends on how hot each individual pepper is. I loved this on my mashed potatoes, on pasta, on a sandwich. Yum!
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Swanson® Ultra Creamy Mashed Potatoes

Reviewed: Nov. 8, 2012
My family loved these. I say "these," but I only made one potato to serve three of us. I covered the diced potatoes with the broth to cook them, and when they were done, I added about 2 tablespoons of cream and 1 tablespoon of butter (heated to room temperature). I barely mixed them, added pepper, and that was it! No salt needed because of the broth I used. Very easy, light, and fluffy! Thanks for this method!
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Rosemary and Garlic Infused Oven Roasted Almonds

Reviewed: Nov. 7, 2012
I think I would have liked this better using cayenne rather than red pepper flakes because it would have covered the almonds more evenly. Also, the almonds were maybe overcooked just a tad for me at the 15 minutes that I baked them. But are there any left? No! This is a little snack food right up my alley! Thanks!
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Quick and Flavorful Vegetables

Reviewed: Nov. 5, 2012
This rating was given by my hubby because he's the one who ate the carrots I fixed. He would like me to prepare these again for him. I took one carrot and sliced it, lightly boiled it in a small saucepan, drained it, and just barely gave a swipe of the flavor booster over the top of the carrots with a dash of pepper. It was just the right amount of flavor for him.
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Moist and Savory Stuffing

Reviewed: Nov. 5, 2012
I could see this being a very easy way to do stuffing--especially for those making their own turkey dinner for the first time. It's been a long time since I used prepared chicken broth because I make my own following a dinner using a whole chicken. I was caught off-guard by how salty this was, though that could have been because of using both a package mix and the broth. I did saute in a touch of butter my celery, carrots, and onion before adding them to the mix. Hubby thought it was a good accompaniment to the half turkey breast dinner that we enjoyed.
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